INGREDIENTS
1 cup mayonnaise
3 TBSP. scallions, sliced
2 TBSP. parsley, minced
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. hot red pepper sauce
3 cups crushed saltines
3 flounder fillets, chopped
1 TBSP. canola oil
Corn Sauce:
2 TBSP. butter
1 cup fresh or frozen corn
1/2 cup chicken broth
1 TBSP. honey
1 TBSP. heavy cream
Salt and pepper, to taste
DIRECTIONS
For fish cakes, combine the first 6 ingredients in a bowl.
Fold in crushed saltines and flounder.
Shape into 1-inch thick patties.
Heat oil in a large skillet.
Add fish cakes and cook until golden brown.
Keep warm.
For sauce, melt butter in a skillet; sauté corn until tender.
Add chicken broth and honey.
Bring to a boil, reduce heat and simmer 5 minutes.
Cool slightly.
Transfer to a food processor.
Add cream, salt and pepper and process until creamy.
Serve fish cakes with corn sauce.
Serves 6.
